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Sticky Chinese Chicken Wings Recipe

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4.7 from 150 reviews

These Sticky Chinese Chicken Wings are tender, flavorful, and coated in a sweet and savory glaze made from a blend of soy sauce, hoisin, oyster sauce, and aromatic spices. Perfectly baked until sticky and lightly charred, they make a delicious appetizer or main dish garnished with fresh scallions, toasted sesame seeds, cilantro, and red chili for extra flavor and texture.

Ingredients

Chicken

  • 3.3 pounds chicken wings, separated into drumettes and flats

Marinade

  • 1/2 teaspoon toasted sesame oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons Shaoxing wine or Chinese cooking wine
  • 2 tablespoons light soy sauce
  • 2 tablespoons brown sugar or honey
  • 1 1/2 tablespoons hoisin sauce
  • 1 1/2 tablespoons oyster sauce
  • 1/4 cup ketchup
  • 1 tablespoon chili garlic sauce
  • 4 cloves garlic, minced
  • 1 tablespoon finely grated ginger
  • 1/2 teaspoon five spice powder

Toppings

  • Finely sliced scallions
  • Toasted sesame seeds
  • Fresh cilantro leaves
  • Thinly sliced fresh red chili

Instructions

  1. Prepare Marinade: In a large mixing bowl, whisk together toasted sesame oil, lemon juice, Shaoxing wine, light soy sauce, brown sugar or honey, hoisin sauce, oyster sauce, ketchup, chili garlic sauce, minced garlic, grated ginger, and five spice powder until the mixture is fully combined and smooth.
  2. Marinate Chicken: Add the separated chicken wings into the marinade bowl, tossing thoroughly to coat each piece evenly. Cover and allow to marinate for a minimum of 10 minutes and up to 1 hour to absorb the flavors without becoming too salty.
  3. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (180°C). Line a rimmed baking sheet with aluminum foil and place a sheet of parchment paper on top to prevent sticking and facilitate easy cleanup.
  4. Arrange Wings: Remove the wings from the marinade, shaking off excess but reserving any leftover marinade and pan juices. Arrange the wings in a single layer on the prepared baking tray, making sure they are spaced evenly to ensure proper cooking. Use a second tray if necessary to accommodate all wings without overcrowding.
  5. Bake and Baseline: Bake the wings for 45 to 50 minutes. At 25 minutes and again at 35 minutes, baste the wings generously with the reserved marinade and pan juices to enhance the sticky glaze and flavor.
  6. Check Doneness and Garnish: The wings are done when they develop sticky, shiny surfaces with lightly charred edges, and the meat pulls away easily from the bone. Remove from the oven and garnish immediately with finely sliced scallions, toasted sesame seeds, fresh cilantro leaves, and thinly sliced red chili for a fresh, spicy kick before serving.

Notes

  • Marinate chicken for no longer than 1 hour to prevent over-salting and alteration of texture.
  • Use parchment paper over foil to prevent wings from sticking and for easier cleanup.
  • Adjust chili garlic sauce quantity based on preferred spice level.
  • Ensure single layer on baking tray and sufficient spacing for even cooking and crispiness.
  • Leftover marinade can be heated separately to use as a dipping sauce if desired, but do not reuse raw marinade directly.

Find it online: https://forkvista.com/sticky-chinese-chicken-wings-recipe/